Oh my wordddd, this chicken is freaking FLAVORFUL, guys! Like, seriously, “knock your taste buds into next week” level flavorful. And I am soooo happy that I made it, because I’ll be making it again soon. The seasoning blend is ridiculously simple & goes along with the southwestern-y theme I’ve had going on recently…must be a summer thing! And then the Green Sauce as a topping…you’re gonna want to have it all over ever single thing on your plate, not just the chicken! I actually used some of it as a salad dressing the next day because I had some leftover, and it was sooo good. It’s got a good hit of spiciness to it, so if you’re really sensitive to spicy foods, I’d cut down on how much jalapeno you’re putting into it.
On a side note, when Nick isn’t home, I hateeeeee to grill things. Don’t ask me why, because I really have no explanation for you; it’s just not something that I enjoy doing. So while I had initially planned on grilling this chicken, I’m actually super happy that I pan seared it in chunks instead because it allowed more of the seasoning to coat the chicken, which made it extra super delicious! And pan searing the chicken in small chunks also helps make your chicken more tender since it’s cooked quickly (gives the juices less time to leak out on ya!).
And, as usual, I made this sauce a couple days ahead of time as part of my Sunday meal prep and it really did get better every day that it sat in the fridge, so don’t be afraid to make it ahead of time! Since I did that and had my peppers & rice already cooked as well, this meal took less than 10 minutes to put together…which is for sure my kind of dinner after a day at work!
Of course, you know it’s also 21 Day Fix friendlyyyyy! For the chicken, I counted it as 1 red (for the chicken) and 1 tsp (coconut oil) and then the sauce is going to be a minimal amount of a red container (or I suppose you could use it as your orange container if you really wanted to). I’ll let you in on my little secret…I didn’t completely fill my red container with chicken, so I had a little extra room for some of the sauce on top! So overall, it counted as 1 red in my book. And then rice was a yellow and peppers were 1 green!
Smoky Chicken w/ Green Sauce
A smoky, spicy pan seared chicken topped with a Greek yogurt based sauce that is cooling & spicy at the same time!
For the Green Sauce
- 3 cloves garlic, chopped
- 1 jalapeno, seeded & chopped
- 1/2 cup freshly chopped cilantro
- 1/2 cup plain Greek yogurt
- Juice of 1 lime
- sea salt
For the Chicken
- 1 tsp sea salt
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/8 tsp black pepper
- 1 tsp garlic powder
- 1.5 cups diced chicken breast
- 1 tsp red wine vinegar
- 2 tsp coconut oil
For the Green Sauce
Combine all ingredients in a blender (or use an immersion blender) and blend until smooth. Season to taste with salt. Refrigerate until using.
For the Chicken
In a small bowl, combine the salt, cumin, paprika, pepper & garlic powder.
Sprinkle the seasoning blend liberally over the chicken & mix to combine so that the seasoning is evenly distributed. Pour the red wine vinegar on top & mix again.
Heat a skillet over medium heat and add coconut oil. When pan is hot, add chicken and sear, stirring occasionally, for 6-8 minutes or until chicken is fully cooked through.
Top chicken with Green Sauce and serve warm.
P.P.S. Looking to get going on your own Health & Fitness journey but need to figure out where to begin & how to stay on track? Click here for more information on my 21 Day Nutrition & Fitness groups!